Stuffed peppers 🫑

Stuffed peppers 🫑

Recipe:

Cooking time in 3,5 Ltr. Crockpot 6 hours on Low

Filling (for 3 peppers):

500 g ground beef 

1 egg

1 dry roll from previous day (soaked and squeezed out)

1 finely chopped onion (microwaved with a little oil) sauteed until soft

1 clove garlic (finely grated or chopped)

2 tablespoons tomato paste 

salt, pepper. spices & herbs to taste 

By the way, I don't cut the lids off the peppers, but pierce around the stalk with a knife, thus detaching it from the lid and pulling it out upwards. I then use a small (grapefruit) spoon to scrape the skins from the walls of the bell pepper and finally tap out the seeds. I then use a piping bag to fill the filling into the peppers. This way you can fill the bell pepper to the last notch and the filling stays inside.

Sauce:

1 can 400 g chunky tomatoes

1 cup of vegetable broth 

1 finely chopped (in the microwave with a little oil) onion sauteed until soft

2 cloves garlic (finely grated or chopped)

Salt, pepper. Spices & herbs to taste 

At the end of cooking time, I take the peppers out of the pot and stir in 1/2 cup sour cream or sour cream mixed with 1 tablespoon flour to thicken, then put the peppers back in until ready to serve.

We always serve it with rice and a green salad.

Enjoy cooking and bon appétit 😊